This vegan chocolate mousse is one of those recipes that feels way too fancy for how easy it actually is.
And you don’t need milk or any dairy to make it creamy.
It’s rich, silky, and tastes like something you’d find in a café, but all you need are two ingredients and ten minutes.
I love making this when I’m craving something indulgent yet light, especially around the holidays. It’s creamy, chocolatey, and just melts in your mouth.
I also have a beautiful vegan version of hot chocolate here.
I often experiment with hot chocolate and I will include more recipes as I make them.
I’m adding variations and substitutes at the bottom of the recipe.
Tips to Make It Even More Delicious
- Use vegan dark chocolate chips for the perfect texture and depth of flavor.
- For the fluffiest result, whip the coconut cream using a hand mixer or mini whisk set before adding the chocolate.
- Make sure to use full-fat coconut milk that’s been refrigerated overnight — it gives that rich mousse-like consistency.
- Add a pinch of sea salt or a few drops of vanilla extract for a little extra flavor dimension.
- Chill your mixing bowl before whipping for a firmer texture.
2-Ingredient Vegan Chocolate Mousse
Course: BreakfastDifficulty: Easy2
servings5
minutes10
minutesIngredients
1 can (13.5 oz) full-fat coconut milk (chilled overnight)
¾ cup dairy-free dark chocolate chips
Optional: A little sugar (if you want it sweet)
Optional toppings: coconut whipped cream, cocoa powder, or shaved chocolate
Directions
- Scoop the thick coconut cream from the top of the chilled can of coconut milk (discard or save the liquid underneath for smoothies). Place it in a large bowl. Melt the dark chocolate chips in a heatproof bowl over a pot of simmering water or in short microwave bursts, stirring until smooth. Let it cool slightly before folding it into the coconut cream. Whisk until the mixture becomes smooth, fluffy, and evenly combined.
- Spoon the mousse into small bowls or jars and chill for at least 1 hour to set. Serve with coconut whipped cream, a dusting of cocoa powder, and a sprinkle of shaved chocolate. It’s light, creamy, and feels like a five-star dessert — with zero effort.
Notes
- This is one of my favorite desserts for when I want something quick but don’t have time to make something too grand.
Variations and Substitutes
- Mint chocolate: Add ¼ teaspoon peppermint extract before chilling.
- Mocha mousse: Mix in ½ teaspoon instant coffee for a subtle coffee kick.
- Nutty twist: Top with crushed pistachios or hazelnuts for crunch.
- Low-sugar option: Use unsweetened chocolate and add a little maple syrup to taste.
- Extra light version: Use only the whipped top layer of the coconut cream for a mousse that’s airy and less dense.
Conclusion
This 2-ingredient vegan chocolate mousse is the ultimate proof that simplicity can be luxurious. It’s elegant, rich, and totally dairy-free, perfect for a quick dessert that looks and tastes impressive.
Whether you’re making it for yourself or serving guests, it’s one of those recipes that always feels special.
If you love quick vegan desserts, this set of glass dessert cups is perfect for serving — they make every mousse look picture-perfect and ready for Pinterest.
